I don't know. Chinese dishes have lots of ingredient and no way to make a nice name of it. I also made a side of bak choi, because us Chinese don't believe in just one dish with rice. :)
Right, the chicken-mushroom thing...
First thing first: soak the dried mushroom and the bean burd skin after half an hour to an hour before cooking. I just left mine soaking for about 2 house. Dad would've probably threw a fit if he saw that.
When the mushroom and bean curd skin are ready (the ends of the skin won't be nice and soft. Let it go.), marinate the chinese pieces. Might've worked better with chicken nibbles but meh, it's not too bad. I had about 300g of chinese pieces, and used a table spoon of sesame oil (coz they are the best), 2 table spoon of soy sauce, and a table spoon of oyster sauce. The secret to good Chinese cooking is the marinate and the sauce, but we don't usually tell others that. And now you know.
Next: add about two cloves of garlic (thinly sliced) and heat about a table spoon of oil in a non-stick pan. They're so much healthier and less hassely to clean. Now, once the oil heats up, add the garlic. Let the garlic fry for a minute or so to get the flavour out in the oil. Then you add the chicken, along with the sauce. Fry it for a while then add the mushroom and pastry. Add about 1/4 cup of water, cover, and let it simmer on low heat for about 20 minutes. You might want to add another table spoon of oyster sauce and maybe 2 tablespoon of soy sauce before you cover and simmer.
Now, the fun part. Dissolve about a heaped teaspoon of cornflour in some water, and pour it over the chicken et al to thicken the sauce. Cook for a little while uncovered and there you have it. :)
I'm SO glad the soy pastry thing turns out nice... it's one of my favourite things. :)